Description
Indulge in these rich and gooey Pistachio Chocolate Lava Cakes, featuring a molten dark chocolate center infused with smooth pistachio cream. Perfectly baked to have a set exterior with a luscious, flowing core, these individual cakes are garnished with crunchy crushed pistachios for an added texture contrast. Ready in just 23 minutes, they make an impressive and decadent dessert for any occasion.
Ingredients
Scale
Chocolate Mixture
- 100g dark chocolate (70% cocoa), chopped
- 100g unsalted butter, cubed
Egg Mixture
- 2 large eggs
- 2 large egg yolks
- 1/3 cup (70g) granulated sugar
Dry Ingredients
- 1/4 cup (30g) all-purpose flour
- Pinch of salt
Filling and Garnish
- 1/4 cup pistachio cream or spread
- 1 tablespoon crushed pistachios (for garnish)
- Butter and cocoa powder for greasing ramekins
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 425°F (220°C). Grease four ramekins thoroughly with butter, then dust with cocoa powder to prevent the cakes from sticking.
- Melt Chocolate and Butter: Place chopped dark chocolate and cubed unsalted butter in a heatproof bowl over simmering water. Stir continuously until completely melted and smooth. Set aside to cool slightly.
- Whisk Eggs and Sugar: In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture becomes thick and pale, indicating the sugar has dissolved and air has been incorporated.
- Combine Chocolate and Egg Mixtures: Gently fold the melted chocolate and butter mixture into the whipped eggs and sugar until fully incorporated and smooth in texture.
- Add Flour and Salt: Carefully fold in the all-purpose flour and a pinch of salt, combining just until the batter is smooth and homogeneous without overmixing.
- Assemble the Cakes: Spoon batter into the ramekins until they are half full. Add a heaping teaspoon of pistachio cream to the center of each ramekin, then cover with the remaining batter to encase the filling.
- Bake: Place the ramekins on a baking tray and bake in the preheated oven for 11 to 13 minutes. The edges should be set while the centers remain slightly soft and jiggly to ensure a molten lava texture.
- Rest and Remove: Let the cakes rest for 1 minute after baking, then carefully invert each ramekin onto a serving plate to release the lava cake.
- Garnish and Serve: Sprinkle the tops with crushed pistachios for a delightful crunch, and serve immediately while the cakes are warm and gooey for the best flavor and texture experience.
Notes
- Ensure not to overbake to keep the lava center molten and gooey.
- You can substitute pistachio cream with a flavored nut butter if preferred.
- Use high-quality dark chocolate for the richest flavor.
- Butter and cocoa powder the ramekins well to avoid sticking and for easy release.
- Serve immediately as the molten center will begin to set as it cools.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
